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Ultimate Twice Baked Potatoes by Dannon Oikos®

Ultimate Twice Baked Potatoes by Dannon Oikos®

Dannon Oikos(R)

Dannon Oikos®

Even with reduced calories, these great-tasting twice-baked potatoes are still a family favorite.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F.
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. (Alternatively, layer bacon between paper towels and microwave until crisp.) Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add Dannon(R) Oikos Greek yogurt, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessmomof3
18

Jessmomof3

9/28/2011

Amazing!! I loved using Greek yogurt instead of sour cream for the potatoes. VERY creamy and delicious! Also used turkey bacon pieces instead of regular bacon for the topping. My family loved them!

EliCordell
12

EliCordell

1/6/2012

these are great an easy to make the only thin i do different is i replace the yogurt with ranch dressing! :) yumm

naples34102
6

naples34102

7/7/2012

This is of course a safe, basic twice-baked potato recipe, one that has broad appeal as it has no unusual ingredients that might turn some people off. I followed the recipe fairly closely, not measuring, just using amounts of ingredients that worked for me. I used red potatoes instead of baking potatoes and adjusted the cooking time accordingly. Didn't use yogurt - I stuck with full fat sour cream but didn't add butter or milk. Excellent.

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